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Caraway, usually used whole, have a pungent, anise-like  flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially  rye  bread. Rye bread is denser partly because the limonene from the caraway fruits has yeast-killing properties.
Caraway is also used in liquors, casseroles, curry and other foods, and is more commonly found in European cuisine. It is an ingredient in sauerkraut, for example. It is also used to add flavor to cheeses such as havarti. Akvavit and several liqueurs are made with caraway.